Glossary P
Papillote is a French culinary term for paper, that is:
1. frilled to be used in decorating the ends of bones of certain poultry and meats; and
2. buttered or oiled to be used in wrapping fruits, meats and other food for cooking
It is usually a wrapping of parchment paper around fish or meat used for cooking to retain the moisture in the food.
1. frilled to be used in decorating the ends of bones of certain poultry and meats; and
2. buttered or oiled to be used in wrapping fruits, meats and other food for cooking
It is usually a wrapping of parchment paper around fish or meat used for cooking to retain the moisture in the food.
Papos de Anjo is Portuguese which literally means "angels breasts, chins, throats, or tummy" . In cooking, Papos de Anjo refers to Portugal's s yellow-colored egg cakes in syrup; a name given to a very special little cake which recipe dates back to the13th century.
In Portugal, Papos-de-Anjo are also known as Doces Conventuais, or "sweets from the convent". This cake saved many convents from ruin when they were threatened during the civil wars of the mid-nineteenth century. After being stripped of all their possessions, the nuns' only recourse for survival was to do what they knew best - make sweets and sell them.
Paputok refers to a kind of baked specialty from the Philippines, particulary from Sariaya, Quezon with a cracked- crisp-surfaced, hence it is called "Paputok", a Filipino word which literally means "firecracker".